Week 19 Geauga County, Ohio Oct. 11, 2016
"My dream is to become a farmer.
Just a Bohemian guy pulling up his own sweet potatoes for dinner."
~ Lenny Kravitz
Welcome to Week 19 of the Geauga Family Farms summer season. Fall in northeastern Ohio is such a busy and joyful time. It's as if we are giving every last ounce of energy we have before settling in for a long winter nap. The pace is frenetic as we try to fit in all of the fall favorites: apple picking, a visit to the pumpkin patch, cozy campfires with the last s'mores of the season, long hikes to view beautiful fall foliage, the Apple Butter Festival, refilling the wood pile for winter fires and stealing those last outdoor dining moments on the patio.
The flavors of fall bring great joy to our home, from rich beef stews full of fall produce to roasted sweet potatoes and baked apples. Fall means pie season, too, celebrating the delicious varieties of locally-grown apples and pumpkins. The colors and aromas of the season are nothing short of spectacular - full of rich and spicy goodness.
One thing that is less joyful this time of year is the end of the summer season. We wrap things up next week, with our final deliveries on Saturday, October 22. We are at least consoled by the fact that our fall season starts up the following week. It gives us six more weeks to share our harvest, favorite recipes and more. We hope you will join us for a little more of the seasonal joy.
~ with Laura Dobson, Rachel Machesky and the farmers of Geauga Family Farms
In this week's shares
Look for some of these items in your share this week.
Kale (Red Russian, lacinato, winterbore), shallots, sweet onions, storage onions, garlic, green bell peppers, banana peppers (sweet & hot), garlic, yummy orange peppers, carmen red peppers, sweet potatoes, cauliflower, yellow squash, acorn squash, butternut squash, pie pumpkins, grape or cherry tomatoes, beans (green & yellow), tomatoes (regular, Roma, heirlooms), turnips, gala and ginger gold apples
NOTE: You will not receive all of the types of produce listed above. This is a list of possible items. Different size shares and shares received at different times of the week may include different items.
Don't miss out on a fall share
If you are not looking forward to the end of the summer CSA season, our fall program is the perfect thing for you.
Our fall shares are packed with vitamin rich winter squash, sweet potatoes, hearty greens, onions, garlic, carrots and much more. We are taking sign-ups for fall shares now. Find a link to our fall season sign-up here
Our fall shares come in one size, similar to our medium boxes during the summer season. The shares are primarily produce, but may be supplemented with items like jam and syrup as crops wind down. Extras will be available. The cost for the program is $150 for the six-week season. It will begin on Thursday, October 27 and will end on Saturday, December 10. Deliveries will take place on Thursdays and Saturdays at a range of locations, and there will be no deliveries during Thanksgiving week.
Shares will be picked up directly from our farm truck, which will be located in the parking lots at these locations:
*Farm pick-up, Middlefield - 3:00 - 7:00 pm
St. Paul's Episcopal Church, Cleveland Heights - 3:30-4:30 pm
Church of the Good Shepherd, Lyndhurst (on Cedar near Legacy Village) - 5:00-6:00 pm
Mustard Seed Market, Solon - 6:30-7:30 pm
*Stahlheber Residence, Lakewood - 5:00 - 8:00 pm
*Farm pick-up, Middlefield - 9:00 am - 3:00 pm
St. Noel Church, Willoughby Hills - 8:30-9:30 am
Hill's Family Karate, Mentor - 10:00-11:00 am
Lowe's Greenhouse, Bainbridge - 11:45 am-12:45 pm
* Please note that these locations cannot receive refrigerated items (meat, egg & cheese).
You may have noticed that we have had very few potatoes this season. The heat and dryness of this summer negatively affected potato crops throughout the area. We don't like it, but we can't control Mother Nature. We are keeping our fingers crossed for a better harvest of sweet potatoes.
We include recipes each week using the items in your share. While our in-house chefs Rachel and Michelle always have great recipes to share, we'd love for you to send us your favorite recipes as well. We will include them in the next newsletter. Please e-mail them to
Adapted from a recipe by mybakingaddiction.com
1/4 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 pound cubed beef stew meat
3 tablespoons vegetable oil
1/2 cup red wine
4 cups beef broth
1 teaspoon dried rosemary
2 tablespoons chopped fresh parsley
1/2 teaspoon ground black pepper
salt to taste
4 medium potatoes, peeled and cubed
3 carrots, diced
3 stalks celery, diced
1 large onion, chopped
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
2 teaspoons cornstarch
2 teaspoons cold water
1 cup frozen green beans
Combine flour, garlic and paprika into a bowl; mix until incorporated. Toss beef into the flour mixture until thoroughly coated.
In a large Dutch oven, cook beef in heated oil over medium heat until nicely browned. Remove beef and set aside.
Deglaze pot with red wine, scraping up the brown bits from the bottom of the pot. Add beef broth. Add in beef, rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, onion, Worcestershire and tomato paste into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 30 minutes. Stir in frozen beans and continue cooking until beans are cooked through. Add salt to taste.
Cheesy Bacon Spaghetti Squash Casserole
1 Spaghetti Squash (3-4 pounds) - about 3 cups cooked squash is needed splash of Olive Oil
a few pinches Garlic powder
a few pinches Black Pepper
8 ounces Turkey Bacon (or nitrate free Pork Bacon), cook according to package directions
1 large Egg, whisked
1 cup low fat Cottage Cheese
1/8 teaspoon Nutmeg
1/2 cup Gruyére Cheese
Bake the Squash - Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
Cut it in half from tip to tip (lengthwise) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti. Toss the strands in a bowl with some olive oil, garlic salt and pepper.
Preheat oven to 350 degrees F with the rack in the middle. Cook bacon until crisp. In a medium bowl combine squash, cottage cheese, nutmeg, and another pinch of pepper and garlic salt to taste if needed. Add the egg.
In a 9 inch bake safe pie dish layer squash mixture, then a layer of the bacon, another layer of squash then bacon again. Top with Gruyére cheese and bake for about 25 minutes until cheese is bubbly and golden brown. If you want to crisp up the cheese a little more set the broil on low for a minute or two.
Adapted from a recipe by Familyfreshcooking.com
Maple Walnut Apple Crisp
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/3 cup regular oats
1/4 teaspoon ground cinnamon
1/4 cup chilled butter, cut into small pieces
3 tablespoons chopped walnuts
7 cups sliced peeled apples (about 3 pounds)
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, oats, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts.
Combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Serve warm.
Adapted from a recipe by Cooking Light
Thu, October 27, 2016
6:00 PM - 9:00 PM EDT
14701 Detroit Ave
Lakewood, OH 44107
The Chocolate Walk is a delectable and decadent evening all about chocolate! On October 27, 2016 from 6-9 p.m., participants will visit a wide variety of shops and eateries that are Sweet Stops on the Chocolate Walk. Each Sweet Stop provides a unique chocolate treat. Click here for more information.
Local food, farming, environment in the news
We have so many things we'd like to share with you regarding the local food movement and things like the farm bill, the latest news on GMO foods, and much, much more, but we don't want to make our newsletter any longer. Until we get our blog up and running on our website, we are going to include links to articles that you may find interesting. Here are a couple. If you run across any articles you think would be of interest to our members, feel free to send us the link for inclusion here.
(ONLY between the regular business hours of 9 a.m. - 5 p.m. Monday - Saturday PLEASE!)
Michelle Bandy-Zalatoris, 216-321-7109,
Laura Dobson, 440-478-9849,
Rachel Machesky, 216-246-8254,
Geauga Family Farms, Middlefield, Ohio 44062